Use beef chicks or ribeye or shortribs as an alternative
- 60 g shallots finely sliced
- 60 g ginger finely sliced
- 3 lemongrass sticks chopped
- 5 garlic cloves crushed
- 3 large dried red chillies soaked in warm water, then seeded and chopped
- 3 tbsp. water
- 2 tbsp coconut oil
- 800 g beef brisket
- 100 g rendang paste
- 4 star anis
- 2 cinnamon sticks
- 2 lemon grass crushed
- 4 garlic cloves crushed
- 800 ml coconut milk (2 tins)
- 2 tbsp corn flour
- coriander leaves chopped to serve
- First, prepare the rendang paste mixture. Blend the shallots, ginger, lemon grass, garlic cloves, red chillies, and water in a blender until well combined to make a smooth paste. Set aside.
- Heat a frying pan until very hot with 1 tbsp of coconut oil and place the beef to sear until browned. Season with salt and pepper.
- In a deep casserole dish, melt the rest of the oil and add the rendang paste mixture for 20 seconds then add star anise and cinnamon, and cook for a further 30 seconds.
- Add the coloured beef and cover with the coconut milk, and enough water or vegetable stock for the brisket to be covered.
- Cover with a lid and simmer gently for 2 hours then remove the lid and continue to cook a further 1 hour to help reduce the sauce.
- The meat should break easily.
- Before serving, skim the sauce of any excess fat and remove the aromatics.
- In a small bowl, stir 2 tbsp corn flour with 2 tbsp of water. Add enough to the mixture until thickened to coat the meat.
- Check the seasoning and add extra lime juice or chilli if required.
- Remove from the heat and serve in bowls with some coriander and basmati rice.